Yesterday we hosted lunch for a dear friend and her family. I was hard pressed to find a spring/summer soup as our family is not a soup loving family as a whole. It’s tragic really. With a full schedule, I googled crockpot soups and stumbled across Crockpot Chickpea Stew w/ Balsamic Caramelized Onions. It was super easy to make. I had everything but feta cheese on hand and it was divine.
Crockpot Chickpea Stew with Balsamic Caramelized Onions
2 medium yellow onions, thinly sliced
1 TBSP. brown sugar
1 tsp. dried oregano
1 TBSP. balsamic vinegar
1/2 tsp. kosher salt
2 cans chopped tomatoes & juices (about 28 oz.)
1/3 C. chopped kalamata olives
2/4 C. water, divided
2 cans (14 oz. each) chickpeas, drained and rinsed well
1/3 C. crumbled feta cheese
1/4 C. finely chopped Italian parsley
Heat olive oil in skillet over medium heat. Add the onions and cook until softened (10 min.). Stir in brown sugar. Cover and cook until the onions are golden brown (10 min.), stirring occasionally.
Add 1/4 C. water and oregano, cover the pan and cook until the onions are deep golden brown (15 min.). Stir in balsamic vinegar, salt, and an additional 1/4 C. water. Cover the pan and cook until the liquid is absorbed. Remove from heat. Stir in tomatoes and kalamata olives.
Pour chickpeas into crockpot. Pour the onion mixture over the chickpeas. Cook low 5 to 6 hours or high 3 to 4 hours.
Great as a stew or over rice for a main dish. Top with feta cheese and freshly chopped parsley. Serves 4 to 6.